68 | SignatureMT
GRILLED SALMON ON A
PINEAPPLE BARK PLANK WITH
PINEAPPLE SALSA
INGREDIENTS
• 1 pineapple
• 2 6 oz. salmon filet
• 1 red or orange pepper, cut into large chunks
• ½ jalapeno pepper
• ½ red onion, cut into in to quarters
• ½ cup fresh cilantro
• honey soy glaze (see recipe)
• fresh ginger
• salt and pepper to taste
DIRECTIONS
1. Cut the bark off of a pineapple into the appropriate size for
your salmon. Save the inside of your pineapple to make the
pineapple salsa.
2. Season your fish with salt and pepper, and sprinkle with
fresh grated ginger. Sandwich your fish between two pieces of
pineapple bark.
3. Tie it all together with kitchen twine.
4. Grill on each side for at least 12 minutes. Because your fish
is on the pineapple, it will take much longer than your usual
fish cook time.
5. W hile fish is cooking make the pineapple salsa. Cut remain-
ing pineapple into ¼ inch slices, place the pineapple, pepper
chunks, two red onion quarters, and the jalapeno half in a
bowl and toss gently with 1-2 tablespoons of olive oil. Grill ev-
erything so there is a slight char on both sides. Cut everything
into ¼ inch pieces. Mix everything together and set aside.
6. Place cooked fish on serving plates, drizzle with honey soy
glaze and top with pineapple salsa.
